Spicy Malaysian Mixed Vegetable Curry
Indulge in the vibrant flavors of this Spicy Malaysian Mixed Vegetable Curry, a delightful plant-based dish that captures the essence of Malaysian cuisine. This recipe features a medley of fresh vegetables, aromatic spices, and rich coconut milk, all simmered to perfection to create a wholesome and comforting curry. Ideal for a family dinner or a gathering with friends, serve it alongside fluffy steamed rice or warm Roti to soak up the luscious sauce. Perfect for vegetarians and spice enthusiasts alike!
8
Servings
N/A
Calories
18
Ingredients
Ingredients
Onions
2 (Medium, finely chopped)
Garlic cloves
4-6 (Minced)
Ginger
1 inch (Peeled and minced)
Potatoes
2 (Cut into 8ths)
Carrots
2 (Cut into 1/2 inch chunks)
Zucchini
2 (Sliced thickly)
Cauliflower florets
1.5 cups (Fresh)
Green capsicum
1 (Cut into chunks)
Tomatoes
2 (Skin removed and quartered)
Green chilies
2-3 (Left whole with slits cut)
Malaysian fish curry powder
2-3 tablespoons (Mixed with a little water to form a paste)
Chili powder
2 tablespoons (Adjust to taste)
Turmeric powder
1 teaspoon (Ground)
Coconut milk
1 cup (Canned or fresh)
Chicken stock
1.5 cups (Or vegetable stock or water)
Ghee
4 tablespoons (Or vegetable oil)
Salt
to taste (For seasoning)
Curry leaves
3-4 (Fresh)
Instructions
1
Start by preparing the chili paste. In a mortar and pestle or blender, combine the onions, garlic, and ginger, grinding them into a smooth paste. Set aside.
2
In a small bowl, mix the Malaysian fish curry powder, chili powder, and turmeric powder with a little water to form a thick paste. This step enhances the flavor profile of the curry.
3
Heat ghee or vegetable oil in a wok or large pot over medium heat. Add the ground chili paste and sauté for 2-3 minutes until fragrant.
4
Introduce the curry paste to the wok, stirring gently on low heat until it becomes aromatic and oil begins to separate from the mixture. Be careful not to burn it.
5
Pour in the coconut milk and chicken stock (or vegetable stock), then add the quartered tomatoes. Season the mixture with salt to taste.
6
Gradually increase the heat to bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 15 minutes or until the sauce slightly thickens.
7
Add the prepared vegetables in order of cooking time, beginning with the potatoes and carrots, followed by the cauliflower, green capsicum, zucchinis, and finally the tomatoes and green chilies.
8
Allow the curry to simmer until the vegetables are just tender but still hold their shape. Remove from heat to retain some crispness.
9
Serve the hot curry with steamed rice or Roti, making sure to share the rich sauce with every serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Malaysian Mixed Vegetable Curry?
It is a vibrant plant-based dish featuring a medley of fresh vegetables, aromatic spices, and rich coconut milk.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
Is this curry suitable for vegetarians?
Yes, it is perfect for vegetarians, provided you use vegetable stock instead of chicken stock.
Can this recipe be made vegan?
Yes, simply use vegetable oil instead of ghee and ensure your stock is vegetable-based.
Is this vegetable curry gluten-free?
Yes, the ingredients used in this recipe are naturally gluten-free.
What are the primary aromatics in the chili paste?
The chili paste is made from a blend of onions, garlic, and ginger.
What type of curry powder is recommended?
The recipe calls for Malaysian fish curry powder to provide an authentic flavor profile.
Why should I mix the curry powder with water before cooking?
Mixing the powders with a little water to form a paste enhances the flavor and prevents the spices from burning in the hot oil.
What vegetables are included in this curry?
The recipe includes potatoes, carrots, zucchini, cauliflower, green capsicum, tomatoes, and green chilies.
In what order should the vegetables be added?
Add them based on cooking time: first potatoes and carrots, followed by cauliflower, then capsicum and zucchini, and finally tomatoes and chilies.
How do I prepare the green chilies?
The green chilies should be left whole but with small slits cut into them to release flavor.
What kind of liquid forms the base of the sauce?
The sauce is a combination of coconut milk and chicken or vegetable stock.
How do I know when the curry paste is ready?
Sauté the paste until it becomes aromatic and you see the oil beginning to separate from the mixture.
How long should the sauce simmer before adding the vegetables?
The sauce should simmer uncovered for about 15 minutes to allow it to thicken slightly.
Can I use ghee or oil for this recipe?
Either 4 tablespoons of ghee or vegetable oil can be used depending on your dietary preference.
What is the best way to serve this curry?
It is best served hot alongside fluffy steamed rice or warm Roti.
How should the tomatoes be prepared?
The tomatoes should have their skins removed and be cut into quarters.
Is this a spicy dish?
Yes, it is designed to be spicy, but you can adjust the chili powder and green chilies to your heat preference.
Can I use a blender to make the paste?
Yes, you can use either a mortar and pestle or a blender to grind the onions, garlic, and ginger.
What size should the carrots be cut into?
Carrots should be cut into 1/2 inch chunks for even cooking.
Does this recipe use fresh curry leaves?
Yes, the recipe suggests using 3-4 fresh curry leaves for added aroma.
How should the potatoes be cut?
The potatoes should be cut into 8ths.
Is this considered a one-pot meal?
Yes, this is categorized as a convenient one-pot meal.
What is the purpose of the turmeric powder?
Turmeric powder is used to add both flavor and a vibrant golden color to the curry.
Can I use fresh coconut milk?
Yes, you can use either fresh or canned coconut milk.
How do I ensure the vegetables don't get mushy?
Remove the curry from the heat once the vegetables are just tender so they retain some crispness and shape.
What can I use instead of chicken stock?
Vegetable stock or even plain water can be used as a substitute.
How many garlic cloves are needed?
The recipe requires 4 to 6 minced garlic cloves.
Is this recipe considered healthy?
Yes, it is a healthy, vegetable-forward dish rich in fiber and plant-based nutrients.
What is the total number of ingredients used?
There are 18 ingredients listed in this recipe.